Steaming Whole Fish
The goal is to preserve the integrity of the fish. By using indirect, moist heat, you avoid the tough, rubbery texture that comes from overcooking on a grill or in a pan.
Freshness is the only requirement
Since the flavor is subtle, use a fish that was caught recently. The eyes should be clear, not cloudy, and the gills bright red.
- Wok or large deep skillet
- Heatproof plate
- Bamboo steamer or small metal rack
- Lid that fits tightly
What goes in.
- 1 lbWhole white fish (such as sea bass or snapper), cleaned and scaled
- 2 tbspGinger, cut into thin matchsticks
- 3Scallions, white and green parts separated and sliced
- 2 tbspLight soy sauce
- 1 tbspNeutral oil, such as grapeseed
- pinchWhite pepper
Maintaining a steady boil
Keep the water at a vigorous boil throughout the entire process to create a constant cloud of steam. If the water stops bubbling, the temperature drops and the fish will cook unevenly.
The method.
Prepare the fish
Pat the fish dry. Make two shallow, diagonal slashes on each side to ensure it cooks through to the bone.
Set the aromatics
Place half the ginger and white scallion parts on a heatproof plate. Lay the fish on top, then scatter the remaining ginger over the fish.
Steam
Place your steamer or rack into the wok and add water until it sits just below the rack. Once the water is at a rolling boil, place the plate inside, cover tightly, and steam for 8 to 10 minutes.
Test for doneness
The fish is ready when the flesh turns opaque and separates easily from the backbone when prodded with a knife.
Finish with hot oil
Discard the liquid that pooled on the plate. Pour the soy sauce over the fish, top with the green scallion strips, and drizzle with oil that has been heated until it just begins to shimmer.
Other turns to take.
Citrus style
Add thin slices of lime or lemon directly on top of the fish before steaming for a sharper profile.
Spiced
Toss a few dried red chiles or star anise into the water for a subtle infusion.
When it doesn't go to plan.
If you do not have a steamer, use three rolled-up balls of aluminum foil as a base to elevate your plate inside the wok.
Do not over-steam. A one-pound fish rarely needs more than 10 minutes; overcooking causes the delicate skin to disintegrate.
Always pour the soy sauce after the steaming is finished to prevent the fish from toughening in the salt during the cooking process.
The ones that keep coming up.
Can I steam fillets instead of a whole fish?
Yes, but reduce the steaming time significantly, usually to 5 to 6 minutes, depending on the thickness of the fillet.
Why does the fish skin stick to the plate?
Place a few stalks of scallions or extra ginger slices underneath the fish to act as a rack and prevent direct contact with the plate.
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